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Fleischwirtschaft <strong>international</strong> 6_<strong>2018</strong> 47 Volume 33 _D42804 F Research and Development Research &Development 6_<strong>2018</strong> Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages By Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Zoran Zeković, Vladimir Tomović, Natalija Džinić, Sunčica Kocić-Tanackov, Snežana Škaljac, Maja Ivić, Tatjana Peulić, Marija Jokanović The effect of sage essential oil (SEO) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on antioxidative and antimicrobial activity in cooked pork sausages was investigated. pH, instrumental parameters of color (CIE L*, CIE a* and CIE b*), thiobarbituric acid-reactive substance (TBARS) value, microbial profile and sensory panel scores were examined. The addition of SEO in concentrations from 0.010 to 0.100µl/g significantly(p
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